Ready for the World Café Makes Its Final Stop of Fall Semester: Peru

 

Ready for the WorldKNOXVILLE—This semester’s final Ready for the World Café luncheon will explore traditional Peruvian dishes on Tuesday, November 29, at the University of Tennessee, Knoxville.

The Ready for the World Café is a weekly, full-service, fine-dining experience with international themes. It now operates in the UT Visitors Center, 2712 Neyland Drive.

Lunch, which will consist of intermezzo, or small appetizer, salad, entrée, and dessert, will be served from noon to 1:00 p.m. Tickets must be purchased in advance and capacity is fifty to sixty diners. Cost is $12, and the faculty/staff discount card can be used. To purchase advance tickets, see Marcia in 110 Jessie Harris Building, or call 865-974-6645.

The Peruvian menu will include:

Appetizer: Empanadas de jamon y queso (freshly baked empanadas filled with delicious ham and cheese)

Salad: Ensalada de choclo (salad, including corn, onions, cilantro, red pepper and cubes of cheese, along with a bit of vegetable oil, lime juice, salt, and pepper for a light dressing)

Entrée: Arroz con pollo verde, (a dish packed with fresh cilantro, chopped onions, red peppers, diced carrots, peas, and a heavy serving of chicken, all served with traditional sides of potato bread rolls and roasted red Peruvian potatoes)

Dessert: Pastel de tres leches, (a dense, rich butter cake, flavored with vanilla and soaked in milk mixture)

The Ready for the World luncheons are produced through collaboration between HRT 445, the Advanced Food Production and Service Management class, the UT Culinary Institute, and Pellissippi Culinary Institute. Corporate sponsor U.S. Foods donates $350 worth of food each week for the café.

Students enrolled in HRT 445 will work as general managers, dining room attendants, assistant kitchen managers, dining room managers, and dining room service employees. They will be responsible for the execution of the dining experience, managing staff, menu planning, cooking, quantification, cost analysis, ordering, meal service, event marketing, and customer satisfaction activities.

The HRT 445 student in charge of this week’s café is Huy Vihn.

A senior majoring in hotel, restaurant, and tourism management, Vihn is from Los Angeles. He has worked in restaurants in various capacities, including as a server and cook. His career goal is to manage or own a restaurant.

Culinary Institute students will do most of the food preparation and plate presentation, assist the HRT students on the aspects of controlling food costs and ordering, and also be introduced to dining room responsibilities.

C O N T A C T :

Amy Blakely (865-974-5034, ablakely@utk.edu)

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